Elevate your happy hour skills with cocktail and drink recipes featuring the sous vide method.
The Aviary's Micah Melton shares a sous vide cocktail recipe exclusively for Sous-Vide readers.
The Aviary's Micah Melton shares a favorite sous vide cocktail recipe exclusively with Sous-Vide.
Chickpea liquid—yes!—creates a luxurious (and vegan) meringue in this summer drink.
If serving a sous vide cocktail doesn’t impress your friends, using activated charcoal will.
Honeycomb offers a fresh, unexpected take on a Long Island Iced Tea. Welcome to your new summer drink.
For a truly fête magnifique, greet your guests with this riff on a French 75—named in honor of the Centre de Recherche et d’Études pour l’Alimentation (CREA) founding in 1971.
Sous vide cocktails know no bounds. Chris Brown, of Cincinnati's Metropole, infuses plums with Pimm's, thyme, and orange peel for his inventive "40-Love."
Chef Curtis Stone makes a mean sous vide cocktail. He shared his recipe with Sous-Vide.
Raise your glass to this sous vide spin on the refreshing cocktail classic.
Elevate brunch—or any meal—with this elegant and bold take on a mimosa.
The Wine Kitchen in Leesburg, Virginia, does more than reds and whites. Its rum-based Night at the Movies with sous vide cherries and kola nut syrup tastes just like cherry cola.
Nothing’s off limits for Gn Chan’s cocktails. The owner of Double Chicken Please sous vides toast and maple syrup for this rich Aberfeldy concoction.
Bright summer flavors like lemon, ginger, and strawberry come together in this sous vide bourbon cocktail from Polite Provisions, an apothecary-style cocktail bar in San Diego.
Sous vide cocktails? You bet. Banana bourbon made with an immersion circulator gives a tropical backbone to this straightforward cocktail at DC’s avant-garde spot Barmini.
The sous vide method ups the flavor ante of this seasonal favorite.
This coffee-infused sous vide cocktail is served decidedly up.
Barrel-aged cocktails are huge right now. Colin Carroll, of Portland's Trifecta, takes a clever sous vide shortcut by infusing spirits with charred wood.
This gin or rum-based cocktail from Chicago's The Aviary combines a kicky sous vide banana-curry syrup with a thick, creamy egg foam and nutmeg finish.
Dedicated to the Art & Science of Sous Vide
The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.